Article
Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles.
Animal : an international journal of animal bioscience - 1 Jan 2015
Bonny S P F, Gardner G E, Pethick D W, Legrand I, Polkinghorne R J, Hocquette J F
Abstract excerpt
The ability of the biochemical measurements, haem iron, intramuscular fat (IMF%), moisture content, and total, soluble and insoluble collagen contents, to predict untrained consumer sensory scores both across different muscles and within the same muscle from different carcasses were investigated. Sensory scores from 540 untrained French consumers (tenderness, flavour liking, juiciness and overall liking) were...
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